Greek Lamb Souvlaki with Tzatziki

5 from 1 vote

Juicy, tender and packed with Mediterranean flavours, these Greek Lamb Souvlaki are a protein-packed main the whole family will love.

Prep Time50

Cook Time25

Marinating Time4

Total Time5 15

Course: Dinner, Lunch

Cuisine: Greek, Mediterranean

Keyword: Greek Lamb Souvlaki, Greek Salad, Home Fries, Horiatiki, Souvlaki, Tzatziki

Servings: servings

3 tomatoes roughly cut into large chunks
4 Persian cucumbers roughly cut into discs
½ green bell pepper thinly sliced
1/4 red onion thinly sliced
2 sprigs fresh oregano leaves roughly torn, substitute ½ teaspoon dry oregano, plus extra for garnish
3 tablespoons extra-virgin olive oil plus extra
1.5 tablespoons red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly-cracked black pepper
¼ cup Kalamata olives
2 tablespoons brined capers drained and rinsed
3 ounces feta cheese

In a large bowl, combine the lamb, olive oil, vinegar, mustard, lemon juice, lemon zest, garlic, salt, oregano, thyme, paprika, cumin, and black pepper. Toss well to combine, cover and refrigerate 4 hours to overnight.
Preheat your Traeger Grill to 500F (475F if using a ModiFire Sear Grate). If using a gas or charcoal grill, preheat to medium-high, direct heat. If using bamboo skewers, soak them in water for 10 to 15 minutes before use.
When ready to cook, thread the marinated lamb pieces onto individual skewers.
Place the lamb souvlaki on the lowest grates of the Traeger grill or ModiFire Sear Grate and cook, undisturbed, until grill marks form, around 8 minutes. If using a gas or charcoal grill, cook over direct heat until grill marks form, around 8 minutes. Flip and cook the other side of the lamb souvlaki until grill marks form and the thickest part of the lamb registers around 140F for a medium centre, around 8 more minutes.
Transfer the grilled lamb souvlaki to a platter and serve with the Tzatziki, Greek Salad and Home Fries.

Coarsely grate the cucumbers over a paper towel or cheesecloth. Squeeze out as much of the moisture from the cucumbers as possible and add them to a mixing bowl along with the yogurt, vinegar, olive oil, oregano, mint, garlic, ¼ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine, taste for seasoning and adjust with salt, pepper or vinegar as desired. Cover and refrigerate for at least 30 minutes before serving. Leftovers can be refrigerated for up to 5 days.

In a bowl, combine the tomatoes, cucumbers, bell pepper, onion, and oregano. Drizzle with olive oil and vinegar and season to taste with salt and pepper. Toss everything to coat, taste for seasoning and adjust with salt, pepper or vinegar, as desired.
Top the salad with feta cheese, olives and capers. Before serving, drizzle a small amount of olive oil over top of the feta and garnish with a small pinch of dry oregano.

Add ¼ cup of olive oil to a large non-stick skillet and heat over medium heat until the oil reaches approximately 365F. Add the potatoes and evenly spread them across the pan. Cook, undisturbed, until the bottoms begin to turn golden brown, around 6 minutes. Carefully toss the potatoes and continue cooking, tossing occasionally, until crispy, golden brown all over and fork-tender, around 10 more minutes. Drain the oil and transfer the potatoes to a large bowl. Immediately season with a big pinch of salt and toss to coat. Set aside, uncovered, in a warm spot or oven to keep warm until serving.